The Daily Evergreen

Staying classy on a college budget: Guaca-more, please

Good people don’t buy guac from stores, love yourself more than that

For+this+recipe%2C+finding+the+right+ingredients+is+key+to+a+successful+flavor+collage+in+your+dip.+
For this recipe, finding the right ingredients is key to a successful flavor collage in your dip.

For this recipe, finding the right ingredients is key to a successful flavor collage in your dip.

LUKE HOLLISTER | THE DAILY EVERGREEN

LUKE HOLLISTER | THE DAILY EVERGREEN

For this recipe, finding the right ingredients is key to a successful flavor collage in your dip.

LUKE HOLLISTER, Evergreen columnist

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If you’re not a trash human being then you know not to buy premade guacamole. This recipe is how I personally prefer to make guacamole. It might not be the correct way to do it, but it is a way that has brought happiness into the lives of others. I do not consider myself a guac master; rather, I consider myself a guac enthusiast, always ready to learn. The green paradise of guacamole is noticeably better when you use fresh cilantro. Never use avocados which are not fully ripe.

Serving size: 2-5

Prep: 30 minutes

Approx. cost: $6.50

Ingredients:

Keep in mind, I prefer to get local garlic and tomatoes from the Moscow Food Co-op.

  • 2 medium avocados
  • 3/4 Roma tomato
  • 1 large clove garlic
  • 1/4 to 1/2 cup fresh cilantro, chopped
  • Juice of about half a lime
  • 1/8 cup finely diced white onion
  • Pinch of salt

Get to cookin’: 

LUKE HOLLISTER | THE DAILY EVERGREEN
Ripe avocados provide the best texture for guacamole.

 

1.Check it: It is important to make sure your avocado is ripe because if it is not then the avocado will be impossible to properly mash up. It should feel somewhat squishy all around with no overly firm parts. If the stem on top of the avocado can easily fall off, it is probably ready to eat. Make sure you are also working with very ripe tomatoes to maximize joy and flavor.

2. Prep it: This part does not have to be done in any specific order. Slice open your avocados, remove their pits and place into a medium-sized bowl. Careful not to stab yourself. Using a sharp knife will help. Dice up your tomatoes into fairly small chunks. Do the same to your onion but make the pieces smaller than the tomato. Having large chunks of onion in my guac is not ideal in my opinion. Mince some garlic, then throw those little bad boys in your bowl. Rinse and chop the cilantro and set it aside.

3. Mix it: Stir together the ingredients you have so far. Next, slice your lime and squeeze its juice into your guac. I always taste test this until I get it right. Too much lime overpowers your guac, so be careful and please take your time. Fast guac is sad guac. Lastly, throw in your cilantro and sprinkle in a dash of salt. A general sense of happiness ensues.

About the Writer
LUKE HOLLISTER, Evergreen assistant photo editor

Luke Hollister is a senior journalism major from Sultan, Washington. He is set to graduate in December 2018.

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Staying classy on a college budget: Guaca-more, please